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Broiled Tenderloin

Broiled tenderloin served on freshly made toast, seasoned with coarse sea salt and black pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Broiled Tenderloin

Ingredients

Directions

Prepare and cook

  1. Cut out the round piece from the inside of the sirloin steak.

  2. Broil it quickly over a bright fire on a small, heated grill.

Serve

  1. Turn it with its gravy onto a piece of freshly made toast.

  2. Sprinkle with coarse sea salt and black pepper, but do not add butter.

  3. Place between two hot plates and serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sirloin steak
Provides the main meat, which cooks quickly under high direct heat and stays tender when cut from the inside.

The step that matters

Broil it quickly over a bright fire. High, direct heat sears the surface fast so the inside stays tender and juicy. Slow cooking would dry out this lean cut.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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